Strawberry Shortcake Sushi combines the classic flavors of a strawberry shortcake with the whimsical presentation of a sushi roll. This delightful dessert features a light and fluffy sponge cake, whipped cream, and fresh strawberries rolled into an elegant, sushi-like shape.
Why You’ll Love This Recipe
- Creative and Fun: A playful twist on a beloved dessert.
- Light and Refreshing: Perfect for spring, summer, or anytime you want a fruity treat.
- Great for Entertaining: Impress guests with this elegant and unique presentation.
- Customizable: Easily adapt with different fruits or fillings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 4 large eggs (room temperature)
- ¾ cup sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the Filling:
- 1 ½ cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
For Topping (Optional):
- Powdered sugar
- Extra strawberries
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Prepare the Cake Batter:
- In a large bowl, beat the eggs and sugar on high speed for 5-6 minutes, until thick and pale.
- Add the vanilla extract and mix to combine.
- Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when lightly touched.
- Roll the Cake:
- While the cake is still hot, turn it out onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper. Starting from the short side, roll the cake with the towel and let it cool completely.
- Prepare the Filling: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the diced strawberries.
- Assemble the Roll:
- Unroll the cooled cake and spread the strawberry cream filling evenly over the surface.
- Re-roll the cake tightly, this time without the towel.
- Chill and Serve: Refrigerate the cake roll for at least 30 minutes to firm up. Dust with powdered sugar and garnish with extra strawberries before slicing and serving.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 40 minutes
Variations
- Fruit Options: Use raspberries, blueberries, or mixed berries instead of strawberries.
- Chocolate Twist: Add a drizzle of melted chocolate over the roll before serving.
- Lemon Zest: Add a teaspoon of lemon zest to the whipped cream for a zesty flavor.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Wrap the cake roll in plastic wrap and refrigerate for up to 3 days.
- Freezing: Freeze the roll (before garnishing) for up to 1 month. Thaw in the refrigerator before serving.
FAQs
1. Can I make the cake in advance?
Yes, you can bake and roll the cake a day ahead. Store it wrapped in a towel until ready to fill and serve.
2. How do I prevent the cake from cracking?
Roll the cake while it’s still warm to avoid cracking.
3. Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture in the filling.
4. What’s the best way to slice the roll neatly?
Use a serrated knife and clean it between slices for neat presentation.
5. Can I use a different size pan?
You can, but the thickness of the cake will vary. Adjust the baking time accordingly.
6. What if I don’t have a jelly roll pan?
A rimmed baking sheet can work as long as it’s a similar size.
7. Can I substitute whipped cream with another filling?
Yes, cream cheese frosting or pastry cream would work well.
8. Can I make this roll without powdered sugar?
The powdered sugar prevents sticking. If you skip it, use a clean kitchen towel instead.
9. How can I make the roll more festive?
Add sprinkles or drizzle melted white chocolate over the roll before serving.
10. Can I double the recipe?
Yes, but bake in two pans to maintain even thickness and consistent results.
Conclusion
Strawberry Shortcake Sushi is a delightful dessert that combines the light, fluffy texture of a sponge cake with the creamy sweetness of whipped cream and fresh strawberries. Its elegant presentation makes it perfect for any occasion, from casual gatherings to fancy celebrations. Give this recipe a try and elevate your dessert game!
Print
Strawberry Shortcake Sushi
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Shortcake Roll, also known as Strawberry Shortcake Sushi, is a light, fluffy, and creamy dessert that combines the classic flavors of strawberry shortcake in a fun and elegant rolled cake form. Perfect for special occasions, afternoon tea, or just because, this easy-to-make treat features a soft sponge cake filled with whipped cream and fresh strawberries.
Ingredients
For the Cake:
- 4 large eggs (room temperature)
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Filling:
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
For Topping (Optional):
- Powdered sugar
- Extra strawberries
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Prepare the Cake Batter:
- Beat eggs and sugar at high speed until thick and pale, about 5–6 minutes.
- Add the vanilla extract and mix gently.
- Sift together flour, baking powder, and salt. Fold the dry ingredients into the egg mixture carefully to avoid deflating it.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the top springs back when lightly touched.
- Roll the Cake:
- Turn the hot cake out onto a clean kitchen towel dusted with powdered sugar.
- Peel off the parchment paper and roll the cake (with the towel) starting from the short side. Let it cool completely.
- Make the Filling: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the diced strawberries.
- Assemble the Roll: Unroll the cooled cake, spread the strawberry cream filling evenly, and re-roll it tightly (without the towel).
- Chill and Serve: Refrigerate for at least 30 minutes to set. Dust with powdered sugar and garnish with strawberries before slicing and serving.
Notes
- For easier rolling, don’t overbake the cake as it needs to stay soft and pliable.
- Use fresh, ripe strawberries for the best flavor.
- For an extra touch, drizzle melted white chocolate over the top before serving.
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